Hake fillet with Sherry Vinegar

600 g of hake
100 g of butter
50 g of leeks
100 g of carrots
100 g of onions
300 cl of cream
4 tbsp of fish stock
50 cl of «CAPIRETE» Sherry Vinegar

Preparation: Poach the leeks, onion and carrots, cut Julienne style, in butter. When tender, add the hake, cut into pieces, with the skin facing up. Leave in this position for a couple of minutes and turn over. Add Sherry Vinegar, cream and fish stock. Leave to reduce for 8 minutes.

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